Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This ensures the cookies won't stick and makes for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside. This mixture provides the foundational structure and subtle chocolate notes of the red velvet flavor.1 1/2 cups all-purpose flour, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a whisk and some elbow grease) until light and fluffy, about 2-3 minutes. This process incorporates air, leading to tender cookies.1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Next, in a small bowl, mix the red food coloring and white vinegar. The vinegar acts as an activator with the red food coloring, enhancing the vibrant hue. Gradually add this red mixture to the butter and sugar mixture, beating until evenly incorporated and a deep red color is achieved.1 large egg, at room temperature, 1 teaspoon vanilla extract, 2 tablespoons unsweetened red food coloring (gel or liquid), 1/2 teaspoon white vinegar
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be thick and beautifully colored.1 1/2 cups all-purpose flour, 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, at room temperature, 1 teaspoon vanilla extract, 2 tablespoons unsweetened red food coloring (gel or liquid), 1/2 teaspoon white vinegar
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size. Gently flatten the tops slightly if you prefer a less domed cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool. Avoid overbaking for the best texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting, as warm cookies will melt the frosting.
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fully incorporated and the frosting is smooth and spreadable. Stir in the vanilla extract and a pinch of salt.4 oz cream cheese, softened, 1/4 cup (1/2 stick) unsalted butter, softened, 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon vanilla extract, Pinch salt
- Once the cookies are completely cool, spread or pipe a generous amount of cream cheese frosting onto the flat side of one cookie and top with another cookie, creating a sandwich. Alternatively, you can simply frost the tops of individual cookies.4 oz cream cheese, softened, 1/4 cup (1/2 stick) unsalted butter, softened, 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon vanilla extract, Pinch salt
Notes
Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cookies.
